Arbi is a summer vegetable for summers,it has a unique slippery texture that some don’t like including me .To avoid that you can take few steps which will make Arbi Sabzi tasty and non slippery.
- 500 gms Taro / Arbi
- Oil for frying
- 1-2 tbsp Oil to cook
- 1-2 Onions / Pyaz
- 1/2 tsp Cumin / Zeera
- 2-3 green chillies/ Mirch
- 1 tsp Garlic paste / Lasan
- 1 tsp Ginger paste / Adrakh
- 1 tsp Kashmiri red chilli powder / Lal mirch or schezwan sauce
- 1 tsp Turmeric / Haldi
- 1/2 tsp Garam masala
- 1/2 tsp Cumin powder / Zeera
- 1/2 tsp Coriander powder / Dhaniya
- Salt to taste / Namak swad anusar
- 1/2 Lemon / Nimbhu
- Add Arbi to boiling hot water and keep for 3 to 4 minutes then rinse it out with normal water.
- Dry peel and cut into small pieces.
- Fry in the hot oil adding salt to taste till Arbi gets golden in colour and then strain it out.
- Now heat 1 to 2 tablespoons of oil in this add cumin and let the Cumin crackle for a few seconds over low heat.
- Then add chopped onions sauté onions till translucent.
- Next drop in chopped chilies, garlic paste and ginger paste. Sauté over low couple of minutes.
- Now add Kashmiri red chilli powder, turmeric powder,garam masala, cumin powder and coriander powder.
- Roast the spices for couple of seconds and then add the fried Arbi it.
- Continue cooking Arbi over medium heat till it gets soft in between adding lemon juice.
- You can cook it keeping it covered over a low heat for about five minutes till it gets soft for faster cooking.
- Serve this Sabzi hot with Roti or Paratha.
- Before peeling Araby apply a little bit of mustard oil over your palm to avoid irritation.
- If you keep Arbi i in hot water for too long it will become slippery.
- If oil is not hot enough Abi might stick to the base of your vessel while frying if not using a nonstick cookware.
- If Arbi is not properly cooked you might get some kind of irritation in your throat while eating and adding Lemon helps to avoid tha feeling.
- Before serving sprinkle Arbi Sabzi with some fresh chopped coriander.